Millionaire’s cupcakes

Instructions

1. Preheat the oven to 180˚C (conventional). Line a muffin tin with cupcake papers. In the bowl of a stand mixer with the paddle attachment fitted, combine the butter and sugar. Cream on medium speed until pale and creamy. With the motor running, add the vanilla paste, then the eggs, one at a time.
   
2. Remove the bowl from the stand mixer, then use a spatula to gently fold in the flour and milk, a little at a time, until it forms a thick cupcake batter. Fold through the sea salt flakes. Evenly divide the cupcake batter between the cupcake liners, ensuring each liner is ¾ full (allowing room to rise!)
   
3. Bake for 20 minutes, (or until a skewer inserted comes out clean), then remove from the oven and allow to cool completely on a wire rack.
   
4. While the cupcakes are baking, make the butterscotch sauce by heating the cream and sugar in a small saucepan. Bring to a simmer and cook for 5 minutes, or until thickened, then remove from the heat and allow to cool to room temperature, then whisk through the softened butter until completely combined.
   
5. To serve, use a melon baller to scoop out the centre of each cupcake, then fill with butterscotch sauce. Pipe the top of the cupcakes with chocolate ganache (see Note). Spray with a little gold lustre spray and serve.

• For the chocolate ganache icing, bring 300 ml thickened cream to a simmer in a small saucepan, then and pour over 300 g dark chocolate buttons. Whisk well to melt the chocolate, then stir through ½ tsp sea salt flakes. Allow to cool to room temperature, then whip with a stand mixer with the whisk attachment fitted for about 5 minutes, or until aerated, then transfer to a piping bag with a star nozzle and use as required.